This awesome PCC Kid’s Camp recipe is used in Bastyr University’s Whole Foods cooking class. It pairs great with a garbanzo bean curry, your favorite dahl recipe or tandori anything! What makes it so wonderful is that it is a delicious way to get antioxidant-rich spices in your regular diet. The spices in their whole form impart a much different flavor than ground spices; try both to see which method you prefer!
Cooking time: 1 hour
Serves: 2 (2.5 cups cooked)
Ingredients:
1 tblsp ghee or coconut oil
1 tsp cumin seeds (or ¾ tsp ground cumin)
1 whole clove (or ¼ tsp ground clove spice)
1 bay leaf
½ stick cinnamon (or ½ tsp ground cinnamon)
1 cup brown basmati rice
2 cups water
¾ tsp salt
Instructions:
- Measure all the spices into a small bowl.
- In a medium sauce pan, heat the oil over medium heat (it takes about 30 seconds). Add the spices, and stir for about 30 seconds or less.
- Add the rice, stir to coat. Add the water and salt, cover the pan with a lid, and bring to a boil.
- Once the water comes to a boil, turn the heat down to simmer (low), and let cook with the lid off for 50 minutes (until all the water has been absorbed). To see if the rice is done, taste a kernel to see if it has been cooked through. Let stand for 10 minutes with the lid on, and then fluff with a fork before serving. Remove the large spices before serving, if desired.
- Keeps in the refrigerator for up to 5 days. Excellent in a stir fry or rice pudding!
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